Michigan Pasty
Meat Hand Pie
Ingredients
- 3 cups AP Flour (360g)
- 1 cup lard (205g)
- 1 tsp Kosher salt
- 1 cup ice cold water
- 8 oz ground beef
- 4 oz rutabaga 1/4" dice
- 1 small yellow onion small dice
- 1 medium carrot 1/4' dice
- 1 medium russet potato peeled and diced 1/4"
- 1 ground pepper to test
- 1 egg for egg wash
- Ketchup for serving
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.Add the flour, shortening and a pinch of salt to a food processor and run the motor until the dough starts to clump together. With the motor running, drizzle in the water. Stop the motor when a ball begins to form. Wrap the dough in plastic and refrigerate for about 1 hour. This step allows the glutens to relax and makes for easier rolling.Mix together the beef, rutabaga, carrots, onions, potatoes and parsley. Sprinkle with salt and pepper. Set aside until ready to form the pies.Cut the dough into 6 even pieces, about 5 ounces each, and form into balls. Make sure the dough is cold for easier handling. Flour a work surface and roll out each ball of dough into an 8-inch circle. Evenly divide the filling (about 3/4 cup per pastie) on one half of each dough circle. Fold the dough over to cover the mixture and crimp the edges using a fork. Slice 3 small slits on top of each pocket. This prevents steam from building up and splitting the dough. Brush the pasties with the egg and bake on the prepared baking sheet until the crust is golden brown and flaky, about 1 hour 15 minutes. Serve with ketchup.
Notes
Pasties can be baked and then frozen. To reheat, place in a 300 degree F oven until warmed through, about 20 minutes.
Blueberry Scone with Lemon glaze
Scone
Ingredients
- 2 cups ap flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp sugar
- 5 tbsp cold butter
- 1 cup fresh blueberries or frozen
- 1 cup heavy cream + some for brushing the scones
Limoncellos Glaze
- 1/2 cup fresh squeezed lemon juice
- 2 cups confection sugar
- 1 tbsp butter
- 1 lemon zested
Instructions
- Preheat the oven to 400 degrees F.Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold in the blueberries . Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an un-greased cookie sheet lined with parchment paper and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.
White Sandwich Bread
Soft white bread
Equipment
- Stand Mixer Can be made by hand
Ingredients
- 1 1/2 cups warm water
- 3 tbsp granulated sugar
- 1/4 oz active dry yeast (1 package) Can use instant yeast
- 3 tbsp butter soften
- 1/2 tsp salt
- 3 3/4 cups AP flour may take up to 4 1/2 cups
Instructions
- Place the warm water and sugar in a large bowl and sprinkle the yeast on top. Set aside for 5 minutes to allow the yeast to proof. If using instant yeast skip this step.Add the butter and 2 cups of the flour, water, sugar, instant yeast (or the yeast mixture if using active dry yeast) and beat on medium speed for 3 minutes.Stir in an additional 1 1/4 to 1 3/4 cups of flour, along with the salt, mixing until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl.Continue to knead, adding an additional 1/2 to 3/4 cup flour, until the dough is smooth and elastic (about 10 minutes).Place the dough in a large greased bowl, and cover loosely with plastic wrap. Allow it to rise in a warm place until doubled in size (30 to 45 minutes).Lightly mist a 5 cup loaf pan with non-stick spray.Punch down the dough and shape it into a loaf.Place the dough in the prepared pan, cover it loosely with greased plastic wrap, and allow it to rise in a warm place until doubled in size (30 to 45 minutes).Preheat the oven to 350 degrees F.Uncover the dough and bake for 40 to 45 minutes, or until the loaf sounds hollow when lightly tapped. Internal temperature is 190-200 *
Notes
*Instant yeast may be substituted. Rise time may need to be reduced by 10 to 15 minutes. You'll know your dough is done rising when it has doubled in volume.
Pizza Dough
Equipment
- 5 quart Bowl
Ingredients
- 2-21/3 cups bread flour or ap flour
- 2 1/4 tsp instant yeast
- 1 1/2 tsp sugar
- 3/4 tsp salt
- 2 tbsp olive oil
- 3/4 cup warm water
Instructions
- Combine 1 cup (125g) of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder and dried basil at this point as well.Add olive oil and warm water and use a wooden spoon to stir well very well.Gradually add another 1 cup (125g) of flour. Add any additional flour as needed (I've found that sometimes I need as much as an additional 1/3 cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl (see video above recipe for visual cue). The dough will still be slightly sticky but still should be manageable with your hands.Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.Once the dough has risen, use your hands to gently deflate ( at this point I put it into a quart ziplock bag and refrigerate it for 1-2 days.) it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times).Use either your hands or a rolling pin to work the dough into 12" circle.Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust. Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil. Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.Add desired toppings (see the notes for a link to my favorite, 5-minute pizza sauce recipe!) and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.Making in Advance:To make in advance, let the dough rise covered at room temperature as indicated in the recipe, then deflate it, wrap it tightly so it doesn't dry out, and store in the refrigerator for up to several days or it will freeze for up to a month.Top your pizza off with my favorite, easy, homemade pizza sauce!
Notes
can freeze dough up to 3 months
Puff Pastry
time consuming but worth it
Equipment
- stand mixer or food processor
Ingredients
- 1 # Butter
- 1 # AP flour
- 1 tsp Salt
- 1 cup heavy cream
Instructions
- Directions:Instructions ChecklistIn a food processor or using the flat paddle on an electric mixer, mix 1/2 cup flour with the butter until very smooth. Shape into a flat square 1 inch thick, wrap in plastic, and chill for at least 30 minutes.In a large mixing bowl, combine salt with the remaining flour and add the cream. Mix dough well by hand or with an electric mixer; the dough will not be completely smooth, but it should not be sticky. Shape it into a flat square 1 1/2 inches thick, wrap in plastic, and chill for at least 30 minutes in the refrigerator or 15 minutes in the freezer.Remove flour dough from the refrigerator. On a lightly floured board, roll the dough into a rectangle twice as long as the butter dough. Place butter dough in the center, fold up ends to encase it completely, and seal edges by pinching together. Wrap well in plastic and chill for at least 30 minutes so that dough achieves the same temperature throughout.Remove dough from the refrigerator and, on a lightly floured board, roll it out into a large rectangle about 1/2 inch thick. Fold into thirds, aligning edges carefully and brushing off excess flour. The object is to ensure that the butter is evenly distributed so that the pastry will puff evenly when baked. Wrap dough and chill for at least 30 minutes. This completes 1 turn.Repeat this process 5 more times; classic puff pastry gets 6 turns, creating hundreds of layers of butter between layers of the flour dough (729, to be exact). Use as little flour as possible when rolling out the dough, and always brush off any excess. Remember to let the dough rest and chill between turns. This chilling makes the rolling out much easier and keeps the layers of butter of equal thickness.By the sixth and final turn, the dough should be very smooth, with no lumps of butter visible. Wrap the pastry in plastic and refrigerate until ready to use (up to 2 days), or freeze for future use. (It's convenient to divide the dough into 1-pound pieces and freeze it that way.)
Biscuit for two
makes 4 biscuits
Equipment
- 1 5 quart Bowl
Ingredients
- 1 cup AP flour
- 1 1/2 tsp baking powder
- 2 tsp sugar
- 1/4 tsp salt
- 3 tbsp Cold butter or Lard or Crisco
- 1/2 cup Buttermilk
Instructions
- Mix all dry ingredients, cut butter into small pieces, squeeze into dry mix to make pebbles. Add milk and mix by hand. The dough will be shaggy. Turn onto floured surface. Kneed a couple times and pat into a rectangle fold in half do titis 5-6 times. Cut biscuits and placed on a buttered sheet pan. Are at 425 for 12-15 minutes.
Bohemian Kolaches
sweet pastry filled with cheese and or pie filling
Equipment
- 1 Stand Mixer can be made by hand
Ingredients
- 1/2 oz yeast instant or active dry
- 1/2 cup sugar decided
- 2 cups warm milk 110*
- 53/4 -61/2 cups AP flour
- 4 large egg yolks
- 1 tsp salt
- 1/4 cup butter soften
- 1-3 cans of pie filling
- 1 large egg for egg wash
Cream cheese filling
- 1 pound cream cheese soften
- 8 oz granulated sugar
- 2 egg yolks
- 1 pound cottage cheese
Instructions
- In a small bowl, dissolve yeast and 1 tablespoon sugar in warm milk; let stand 10 minutes. In large bowl, combine 2 cups flour, remaining sugar, egg yolks, salt, butter and yeast/milk mixture. Mix until smooth. Add enough remaining flour to make a stiff doughTurn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Add additional flour, if necessary. Place dough in greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled in bulk, about 1 hour.Punch dough down and allow to rise again. Roll out on floured surface to 1/2-in. thickness. Cut with large glass or 2-1/2-in. cutter. Place on greased baking sheets; let rise until doubled, about 45 minutes.Firmly press indentation in center and fill each roll with a heaping tablespoon of filling. Brush dough with egg white. Bake at 350° for 10-15 minutes or until rolls are light golden brown.Alternate process:For the dough: In a sauce pan, melt the butter. When melted, whisk in the milk, then pour into a mixer bowl. Add the yeast, flour, sugar, egg yolks and salt to the bowl and mix on low until the mixture is fully incorporated. Then turn the mixer up slightly and knead until the dough is smooth. Portion the dough into 2-ounce balls immediately and set aside to proof until the dough is soft and supple, about 30 minutes.
Cheese filling
- blend all cheese filling ingredients in a bowl. best to use hand mixer or stand mixer with whip attachment.
Home Made Pasts
Equipment
- Stand Mixer optional
Ingredients
- 1 1/2 cups Semolina flour
- 1 1/2 cups AP flour
- 4 eggs room temperature slightly beaten
- 4 Tbls olive oil
- 4 Tbls water
- 1 tsp salt
Instructions
- Homemade pasta can either be made by hand or in a stand mixer.If making by hand: Combine semolina, flour, beaten eggs, water, oil, and salt. Mix to make a stiff dough. Knead 10 minutes by hand.If using a stand mixer, combine semolina, flour, beaten eggs, water, salt and oil in stand mixer bowl. Knead on medium speed with a dough hook.If dough is too sticky, sprinkle on additional Semolina until it comes together. If dough is too dry, sprinkle water until you get the right consistency. You'll want to knead until the dough is elastic. Slice into the dough with a paring knife; if you see lots of air bubbles, keep kneading. The dough is kneaded when it forms a smooth elastic ball and has very few air bubbles when cut. Test by pressing your knuckle into the dough; if it starts to bounce back then it's ready.Wrap dough in plastic wrap or in a covered bowl and let rest for at least 30 minutes.On a lightly floured surface roll out to desired thickness and cut as desired. Alternatively, cut into small chunks, flour, and roll through pasta roller. For this process, send through on thickness of 0. Fold in thirds and rotate so that straight edges are on the side and send it through again. Fold in thirds once more, again with straight edges on sides, and then send it through thickness 0 for a third pass. Then, change thickness to 1 and send dough through once. Continue process stepping through thicknesses 2, 3, 4 and end with 5. Give dough sheet one last dip in flour and then run it through the fettucine cutting side.You can dredge pasta in flour to ensure it doesn't stick together. Either set on cookie sheet until ready to cook or dry pasta on a drying rack.To cook, bring a large pot of heavily-salted water to a boil. Add pasta and cook until tender (approximately 3 - 5 minutes). When making lasagna, no need to boil noodles. Add directly to your recipe.Nutritional Info: Calories: 194kcal | Carbohydrates: 27g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 215mg | Potassium: 76mg | Fiber: 1g | Vitamin A: 1.6% | Calcium: 1.4% | Iron: 10.7%
Shrimp Scampi
Equipment
- 1 large skillet
Ingredients
- 1 pound pasta see home made pasta recipe
- 4 Tbls butter
- 4 Tbls Olive oil extra virgin
- 2 Shallots finely diced
- 2 cloves garlic minced
- pinch red pepper flake
- 1 lb shrimp peeled and deveined
- 1/2 cup dry white wine
- 1 lemon juiced
- 1/4 cup finely chopped parsley
- salt and pepper to taste
Instructions
- For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
Italian Bread
Equipment
- 2 Hands
Ingredients
- 350 grams bread flour
- 225 grams water
- 20 grams olive oil
- 15 grams sugar
- 9 grams yeast
- 9 grams salt
Instructions
- Mix all dry ingredients in bowl. add olive oil and water. Mix wellwith spoon. When everything comes together to form a shaggy ball turn out onto flowered counter. Knead by hand to make a tight ball ( do the window test). Cover and let proof for about an hr. or until double. Shape in to loaf and place on a sheet pan lined with parchment paper. Let rest for 30 min. or until double.Bake at 375* for about 30 min. internal temp should be 190-200*.
Blueberry upside-down cake
Equipment
- 1 hand mixer or whip
Ingredients
- 4 tbsp butter
- 1/3 cup + 3tbsp light brown sugar
- 1 1/2 cups Blueberries cleaned
- 3/4 cup cake flour 2/3 cup AP flour and 2 tbsp cornstarch
- 1 tsp baking powder
- 1 large egg
- 1/4 tsp salt
- 1/4 cup milk important for milk to be room temperature
Instructions
- Heat oven to 350 degrees. Butter a 1-quart, 5 1/2-inch-diameter souffle dish. Pour 2 tablespoons melted butter into the souffle dish. Sprinkle 3 tablespoons brown sugar over butter. Scatter 1 cup blueberries over sugar. Set aside.In a medium bowl, whisk together flour, baking powder, and salt. In another medium bowl, whisk together remaining 2 tablespoons butter, remaining 1/3 cup brown sugar, and the egg. Whisk the milk into the egg mixture. Add flour mixture; whisk until batter is smooth.Pour half the batter into souffle dish. Sprinkle remaining 1/2 cup blueberries over batter. Spread remaining batter over blueberries. Bake until a cake tester inserted in the middle of the cake comes out clean of batter, about 45 minutes. Immediately unmold cake, inverting it onto a serving dish. Serve warm with whipped cream if desired.
Puff pastry Quiche Lorraine
Equipment
- 1 9" pie dish ceramic works best
Ingredients
- 1 package frozen puff pastry you are going to only use 1 sheet
- 2-3 tbsp butter
- 1 large onion
- 2-3 cloves garlic minced
- 8 slices bacon/ more if you like cooked and chopped
- 4 large eggs
- 2 cups heavy cream/whipping cream
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 pinch nutmeg
- 1 pinch cayenne pepper
- 1 1/2 cups grated Swiss cheese
Instructions
- Set oven to 425 degrees (will reduce oven temperature later).Prepare a 9-inch (deep-dish) pie plate.In a frypan, melt butter and saute onion and garlic (if using) until soft.In a large bowl, combine eggs, whipping cream and spices; beat until very well combined.Roll out pastry to fit the pie plate.Sprinkle the onion/garlic mixture into the bottom of the pie shell, then chopped bacon then top with grated cheese.Carefully pour the egg mixture on top.Bake at 425 degrees for 15 minutes.Reduce heat to 300 degrees, and bake for about another 35-40 minutes, or until a knife inserted in the middle comes out clean.
Pastry Cream
Pat-a-Choux
Equipment
- 1 whisk, heavy bottom sauce pan
Ingredients
- 2 cups milk
- 6 tbsp sugar
- pinch salt
- 3 tbsp cornstarch
- 1 tbsp vanilla
- 4 large egg yolks
- 3 tbsp butter
Instructions
- This is the classic way of making pastry cream. At the end of these instructions is a simple and easy of making it.If using vanilla bean pods, split the bean and scrape the vanilla seeds/caviar out of the beans. 1 tbsp vanilla bean paste / extract / 1 vanilla bean podAdd the bean and caviar with the milk into a saucepan. Heat the milk over medium high heat and bring it to a simmer, almost to a boil (see recipe notes).While heating the milk, place the sugar, egg yolks, cornstarch, and salt in a bowl. Whisk until you have a thick, smooth mix. (If you're using vanilla bean paste or extract, add it to the egg mix too). Place the bowl with the egg mix on a towel or napkin (to prevent the bowl from slipping while whisking, in the next step), and set aside until the milk comes to a boil (almost to a boil).As soon as the milk starts to steam or simmer, remove it from the heat. Slowly pour about a half of the hot milk in a thin stream into the egg mix, WHILE WHISKING CONSTANTLY to temper the egg mix. When the eggs have been tempered, add the egg mix back into the hot milk in the saucepan.Heat the custard base, over medium heat, while whisking vigorously until it starts to thicken – this should take about 1 – 2 minutes depending on the heat of your stove and size of your saucepan. Make sure to reach the corners of the saucepan so that the custard does not catch at the bottom of the pan.While whisking, let the custard come to a boil (the custard will release bubbles). You may need to stop whisking from time to time for a few seconds to see if the custard is "bubbling". Look for big "bloops" breaking the surface of the custard. Lower the heat and cook for a further 1 – 2 minutes after you see the first bubbles break the surface, and make sure to whisk constantly.Remove from the heat and add the butter. Whisk in the butter, until it’s completely mixed in.Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent a custard skin from forming on top. You can also choose to pass the custard through a sieve to remove any lumps.Let the custard cool down to room temperature and then let it chill in the fridge for a few hours, until it’s completely chilled.The custard will have "set" after chilling. So it is important to whisk the pastry cream to make it smooth before using. Use as needed after the pastry cream has been chilled.Alternate instructions:Combine every thing except butter in a large bowl and whisk very well.Pour into a sauce pan and heat on medium whisking constantly heat until it starts to thicken. turn heat down to medium low and whisk vigorously until thick like pudding.pour through a strainer into a bowl to remove any lumps. Cover with plastic wrap, make sure it touches the cream to prevent a skin from forming. Cool in refrigerator until completely cool (couple hours). Now it is ready to use whisk well.
Choux Pastry
cream puff
Equipment
- 1 heavy bottom sauce pan
- 1 stand mixer or hand mixer
- 1 sheet pan lined with parchment paper
Ingredients
- 1 cup water
- 115 grams butter cubed at room temperature
- 133 grams bread flour
- 226 grams eggs 4 large eggs
- 1 tbsp white sugar optional
- 1/2 tsp salt
- 1/2 tsp vanilla optional
Instructions
- Preheat oven to 375°F.Place salt, water, sugar (if using) and butter in a saucepan and heat over medium heat, stirring occasionally. When the water is starting to boil (butter should be melted at this point), add the flour in one go (do this with the saucepan away from the stove/heat) and vigorously mix the flour in, so that it absorbs all of the water (use a wooden spoon or spatula to do this). When the flour has absorbed the water and it's forming a dough, return the pan to the stove (medium heat).Cook the dough for 1 – 3 minutes (over medium heat) while you mix and move it around in the pan until you get a dough that pulls away from the sides of the pan, forms a film or oil droplets on the bottom of the pan, and when you stick a regular tablespoon in the dough, it stays upright. (The cook time will vary depending on your stove top).Transfer the dough to a bowl, and let it cool down slightly for a few minutes. Add the vanilla extract (if using), and then with a hand-held mixer (or whisk), mix the dough while adding the eggs one at a time, mixing well after each addition. Make sure the eggs are lightly beaten so that you can stop adding eggs immediately, when you reach the right consistency (i.e. a dough with a glossy sheen with pipeable consistency. You may or may not use up all the eggs, please see the post for details).Prepare a baking tray with parchment paper and mist the surface with water (either using a mister or lightly sprinkle water with your hands – this is an optional step).Pipe the desired shape on to the baking sheet – either using a piping bag fitted with a large tip (I use Wilton 1A or 2A tip, or you can cut the pastry bag opening instead), or spoon it on to the tray, using a teaspoon. Then with a damp finger, flatten the apex and any points.Bake in preheated oven for 30 – 40 minutes in the center of the oven, or until the choux pastry shells puff up and are golden brown on top. Do not open the oven door, at least until you have reached the 25 minute mark. Importantly, baking time depends on the size of your pastry shell. If you prefer a drier shell, bake for a couple of minutes longer.During the last 5 – 10 minutes of baking, prick each shell with a skewer or toothpick and let them dry out in the oven while baking.Remove from the oven, and let the choux pastry cases cool completely in a draft-free area. Preferably in a place that is not cold. (Letting them cool in an open but turned off oven is even better, but not necessary).Fill with a sweet or savory filling and serve immediately. Or you can store cooled choux pastry shells in an air-tight container for up to one day. To store them for longer, keep them in the freezer in an air-tight container.
Peach Cobbler
Equipment
- large sauce pan
- 9x13 Alan baking dish
Ingredients
- 4 15oz can peaches in own juice or 4 cups fresh peaches pealed and sliced
- 1/2 cup butter (one stick)
- 1 cup AP flour
- 1 cup white sugar
- 1 cup whole milk
- 2 tsp baking powder
- 1/8 tsp salt (pinch)
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tsp vanilla
Peaches
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 3 tbsp butter
- 1/8 tsp salt
- 1 tsp vanilla
- 1 1/2 tsp Wakins Carmel flavoring secret ingredient
Instructions
- Preheat oven to 350°F.put peaches in pot add butter, both sugars, pinch salt. Bring to a simmer and simmer for 3-5 min add vanilla and caramel stir and sprinkle with cinnamon and nutmeg stir and remove from heat and set aside to cool.Melt 1 stick of butter in a 9×13 pan in the oven.In a medium bowl, mix flour, sugar, milk, baking powder, and salt. Mix well.Take out the pan with the melted butter and pour the batter mixture over it making sure it spreads mostly evenly. DO NOT stir the batter into the butter.Spoon peaches (with the juice) over it. Do not mix. Sprinkle with cinnamon if desired.Bake for 38-44 minutes.
Walnut Carmel Tart
Equipment
- 1 electric hand mixer
- 10" tart pan
Ingredients
Tart Dough
- 100 grams butter soft
- 70 grams white sugar
- pinch salt
- 1 egg
- 200 grams AP flour
filling
- 200 grams Walnuts chopped
- 1 can sweet condensed milk
Instructions
- Preheat oven to 375*In a bowl cream butter and sugar well. Add egg and mix until well blended. Add salt and flour and mix with a rubber spatula or spoon. When it all comes together into a dough ball press into the tart pan and trim off the excess.Fill the crust with the chopped nuts and spread it out to make an even layer. Pour the condensed milk over and carefully spread it all over the nuts.Put tart pan on a baking sheer and put into the oven. Bake for 25-35 min or until golden brown all over. You may see several dark spots but that's ok.Cool completely slice and serve.
Jagerschnitzel
Pork tender loin breaded and fried
Ingredients
- 1 1/2 lbs Pork Loin cut into 6oz portions
- 1 cup AP Flour
- 1 tbsp salt
- 1 tsp fresh ground pepper
- 1 tsp garlic powder
- 1 tsp granulated paprika
- 1 egg
- 1/2 cup Milk
- 2 tsp Dijon mustard
- 2 cups Panko
- 1/2 lb bacon diced
- 1/2 cup yellow onion diced
- 2 cups button mushrooms sliced
- 1/4 cup red wine
- 1/4 cup olive oil for frying
- 2 cups beef stock
- 2 tbsp butter room temp
- 2 tbsp fresh parsley chopped
Instructions
- Preheat oven to 350 degrees F.Pound pork slices between sheets of plastic wrap to 1/4-inch thickness. In a shallow medium bowl, mix together 3/4 cup flour with salt, pepper, garlic and paprika. In another shallow medium bowl, combine egg, milk and mustard. In another medium shallow bowl, combine cracker and panko crumbs. Dredge pork slices first in flour, then in egg wash, and finally in crumbs. Let set on a baking sheet fitted with a cooling rack for 5 minutes.In a medium saute pan over medium heat cook the bacon until crispy. Remove from pan to drain on paper towels. In same pan with bacon fat, add onions and saute for 3 minutes. Add mushrooms and continue sauteing for 2 minutes. Stir in 1/4 cup flour. Cook flour to make roux until light brown, about 2 minutes. Add wine and cook for 3 minutes, reducing by 1/3, then add stock. Continue cooking to reduce by 1/3 again. Season with salt and pepper. Keep warm.Heat 1/4-inch oil in thick saute pan or cast iron skillet to 350 degrees F. Cook pork evenly on both sides, about 5 minutes for the first side, 3 to 4 minutes for the second. Remove to platter when done. Add butter to sauce, stirring until it has melted. To serve, cover pork with sauce. Sprinkle with chopped bacon and fresh parsley to garnish.
German Spaetzle
Equipment
- 1 spaetzle maker
Ingredients
- 1 cup AP flour
- 1/4 cup milk
- 1/2 tsp nutmeg
- 1 pinch finely ground white pepper
- 1/2 tsp salt
- 2 tbsp butter
- 2 tbsp fresh chopped parsley for garnish
- 1 gal water for cooking
Instructions
- 1. Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.2. Press dough through spaetzle maker, or a large holed sieve or metal grater.3. Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
Notes
can make couple days ahead. reheat in skillet with butter. serve hot.
Braised Red Cabbage with Apples
Ingredients
- 1 large red cabbage about 2 lb. cored, quartered and cut into strips
- 2 tbsp canola oil
- 1 small onion thinly sliced
- 2 tart apples pealed, cored and sliced
- 1/3 cup balsamic vinegar
- 1/4 tsp ground allspice
- salt to taste
- freshly ground pepper
Instructions
- Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients. Heat the oil over medium heat in a large, lidded skillet or casserole, and add the onion. Cook, stirring, until just about tender, about three minutes. Add 2 tablespoons of the balsamic vinegar and cook, stirring, until the mixture is golden, about three minutes, then add the apples and stir for two to three minutes.Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the allspice, another 2 tablespoons balsamic vinegar, and salt to taste. Toss together. Cover the pot, and cook over low heat for one hour, stirring from time to time. Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired.
Steakhouse-style pumpernickel Bread
Rye bread
Equipment
- 1 Stand Mixer
- 2 9x5 loaf pans greased
Ingredients
- 356 g AP flour
- 286 g rye flour or whole wheat flour
- 2 tbsp cocoa
- 5 tsp instant yeast
- 1 tbsp sugar
- 1 tbsp salt
- 1 1/2 cups warm water
- 142 g molasses
- 2 tbsp veg oil
Instructions
- Grease two 9 x 5-inch loaf pans. Set aside.In a large bowl add all the dry ingredients: both flours, cocoa powder, yeast, sugar, and salt. Stir together.In a separate bowl mix the warm water, molasses, and oil together.Add the wet into the dry ingredients until your dough comes together.Knead the dough until it is smooth and no longer sticky, roughly 6-8 minutes. You can do this by hand or use a stand mixer.Grease the bowl with a little oil place in the dough. Cover the dough and allow to rise until it has doubled in size, roughly 60-90 minutes.After proofing, knock back the dough before shaping into 2 loaves and placing in your prepared loaf pans.Cover again and place in a warm place till doubled, roughly 45 minutes.Preheat oven to 375°F (190°C).Bake for about 40 minutes. The dough should sound hollow once tapped on the base.Cool on a rack before slicing. Store bread at room temperature for up to 3 days. It can also be frozen for up to 8 weeks.Test the the bread with instant read thermometer, should read 190 - 200*
artisan Baguettes
French bread
Equipment
- 1 mixing bowl
- 1 wooden spoon/ or plastic bowl scraper
Ingredients
- 567 grams bread flour
- 11 grams salt
- 4 grams instant yeast
- 365 grams room temp water
Instructions
- In mixer (or in a mixing bowl, with a large spoon), mix all ingredients on slow speed with the paddle for 1 minute. Increaseto medium slow and mix for 1 additional minute. The dough will be soft and sticky. Let the dough rest for 5 minutes, thenmix on medium low for an additional 30 seconds. The dough will form a soft, slightly sticky ball.Rub some vegetable or olive oil on thework surface and transfer the dough to the surface. With oiled hands, stretch and fold (s&f) the dough from all 4 directions. Cover the dough with a clean mixing bowl and let it rest and ferment for 20 minutes. Stretch and fold it again and let it rest and ferment for an additional 20 minutes. Repeat this again 2 more times, at 20 minute intervals (four s&f’s in all). After the final s&f, let the dough ferment for an additional 60 to 90 minutes, or until the dough doubles in size.Divide the dough into the desired size pieces. Pre-shape the pieces as required, mist them lightly with cooking spray and cover them with plastic wrap, a plastic bag or a cloth. Let the pieces rest for 5 minutes, then move on to final shaping, panning, and final proofing for approximately 60 minutes or until the pieces have grown to about 11⁄2 times in size.Score (aka stipple or slash) the loaves. Bake in a preheated 500°F oven (260°C) with steam. After 5 minutes, reduce the temperature to 450°F (232°C) and bake until done, rotating the loaves as needed, for an even bake. The loaves should be a rich golden brown, hollow-sounding when thumped on the bottom, and the internal temperature should register approximately 200°F (93°C) or higher when taken with a food thermometer.
Dutch oven bread
Artisan bread backed in a dutch oven
Equipment
- 1 Dutch oven (pot)
Ingredients
- 567 g bread flour
- 11 g salt
- 3.5 g instant yeast
- 385 g room temp water
Burger/Sandwich/Hotdog Buns
This bread uses two methods to improve flavor and texture. The Tangzhong makes these rolls soft and adds a longer shelf life.The Poolish helps to develop the great flavor of the bun. These two steps are done the day before making your rolls.This recipe makes 6 buns, but you can easily double it. You can even use it for hotdog buns. The rise and fermentation times are also longer.
Equipment
- 1 Stand Mixer
Ingredients
TANGZHONG
- 50 grams bread flour
- 50 drams boring water
POOLISH
- 50 grams bread flour
- 50 grams room temp water
- 1/8 tsp instant yeast
FINAL DOUGH
- all Tangzhong
- all Poolish
- 150 grams bread flour
- 45 grams milk
- 45 grams egg beaten well, save rest for egg wash
- 20 grams sugar
- 10 grams butter soften
- 1/4 tsp instant yeast
- 4 grams salt
Instructions
Day 1
- Make the tangzhong:Combine the flour and boiling water and mix very well with a wooden spoon (the handle works best). Place in a small bowl or container let cool, cover and place in the fridge over night.Make the poolish:Combine the flour, yeast and room temp water and mix well, place in a container or bowl cover with a cloth and let rest on the counter for an hour and half. Make sure your container has enough room for the poolish to grow ( double). Cover with plastic and place in fridge over night.
Day 2
- It is best to use a stand mixer for this next part although you can do it by hand but it will take a lot more time and muscle.In the bowl of a stand mixer add all of the tangzhong and poolish, the milk, 45 grams of the egg (save rest of egg for the wash), sugar, salt and yeast and flour (do not add butter at this time). Using a spatula or wooden spoon mix everything together to get most of the flour incorporated, using the dough hook of the stand mixer mix on medium speed for 3-4 minutes until you have a cohesive dough. Stop the mixer and add the soften butter to the bowl and turn the mixer on low for 30 seconds until the butter is worked in. Turn the mixer up to medium and kneed the dough for 8-10 min. Stop the mixer and test the dough with the window test (stretch the dough between two fingers on each hand to form a window without tearing). Remove the dough from the bowl and onto a floured work surface. Divide the dough into 6 equal pieces (I weigh the dough and divide divide by 6 that gives you 6 equal pieces. Shape into a ball and let it rest, covered for 8 minutes.Take one ball at a time and flatten it to get all the gas out. Bring the edges into the middle and start tightening into a ball again. Make a nice round tight ball and place on a parchment lined baking sheet. Cover with plastic and let proof for an hour to hour and a half or until almost doubled. You can use your oven for a proofer by turning on the oven light ahead of time to start warming. When almost done proofing ( if using the oven, remove and set on counter) preheat to 350. In the meantime make the egg wash with the leftover egg and a tsp spoon of milk.Brush the buns with egg wash, being carful not to deflate them. Bake for 20 min or until golden brown. Note: If you have any questions please contact me either through NextDoor, email or phone.Thank you for your interest and may God bless,Chef EarlIn God I Trust
Chocolate Soufflé
Equipment
- 4 6 oz Ramekin
Ingredients
- 4 tbsp butter
- 4 oz semi-sweet chocolate
- 3 large eggs
- 1 tsp vanilla extract
- 1/8 tsp salt
- 3 tbsp granulated sugar
- 1/8 tsp cream of tarter
Instructions
- For the batter: Melt the 4 Tablespoons of butter and the chopped chocolate together in a double boiler or in a large heatproof bowl in the microwave. Microwave in 20 second increments, stirring after each until completely melted and combined. Slightly cool for 3-5 minutes.Whisk egg yolks, vanilla extract, and salt into chocolate mixture. Set aside.In a completely clean residue-free medium glass or metal mixing bowl, using a handheld mixer or stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on high speed until soft peaks form, about 2 minutes. With the mixer running on high speed, slowly add the sugar in 3 additions about 1 Tablespoon at a time, beating for 5 seconds before adding the next Tablespoon. After all 3 Tablespoons of sugar have been added, beat until stiff glossy peaks form, about 2 more minutes. Do not over-beat.Slowly and gently fold the egg whites into the chocolate mixture. It’s best to do this in 3 separate additions, combining each addition completely before folding in more.Refrigerate the batter for 5-10 minutes as you preheat the oven and prepare the ramekins. (No need to cover the batter unless you are refrigerating it for longer than 1 hour. Can be made up to 2 days in advance, see make ahead instructions below.)Adjust the oven rack to the lower third position and preheat to 400°F (204°C).Prepare the ramekins: Brush four 6-ounce oven-safe straight sided ramekins with a generous coating of the softened butter. Sprinkle in the granulated sugar, then shake/rotate each to ensure every spot of the ramekin has a sugar coating. Place ramekins on a baking sheet. Discard excess sugar.Spoon batter evenly into ramekins. Using a knife or icing spatula, smooth down the surface. Run a knife, icing spatula, or your thumb around the rim at the top, creating a “channel” between the batter and the rim of your pan. Feel free to wipe the edges clean with a towel, though I don’t always do that and don’t notice a difference in appearance or rise.Bake: Place baking sheet with ramekins on top in the oven. Immediately reduce oven temperature to 375°F (191°C). Bake for 13-14 minutes or until the edges are set and the center just barely jiggles when you give the pan a light tap. Avoid opening/closing the oven too much.Remove from the oven and serve immediately plain or with optional toppings. Soufflés begin to fall within minutes. You’ll still have that sponge-like texture underneath a crackly top, though it settles into a denser texture as time passes. Cover and store leftovers in the refrigerator for up to 3 days.Chocolate: For the best results, use a 4 ounce “baking chocolate” bar found in the baking aisle. I prefer Bakers or Ghirardelli brands. You can use semi-sweet, bittersweet, or even milk chocolate. We have not tested it with white chocolate, so we can’t guarantee results. Do not use chocolate chips, as they contain stabilizers preventing them from melting into the proper consistency.Eggs: Room temperature egg whites hold more volume, so if you can bring them to room temperature before beginning, that’s helpful. However, I’ve made soufflé with cold eggs and it’s never been a real issue.Cream of Tartar: We only use a small amount of cream of tartar, but it has a BIG job– it helps the egg whites hold their peaks. It’s an imperative ingredient that you cannot skip. In a pinch, the same amount of lemon juice or white vinegar can be used as a substitute. But for best results, use cream of tartar.Other Dishes/Pans: See Pan Options & Bake Times section above. Oven temperatures remain the same no matter which pan/dish you use.Doubling This Recipe: You can double this recipe for 8 individual soufflés by doubling all of the ingredients. Beating the egg whites may take longer since you’re working with more volume.Notes Make Ahead Instructions: You can prepare the souffle batter up to 2 days in advance (steps 1-4). Cover and refrigerate the batter in the mixing bowl or in the ramekins/dish until ready bake. Add another minute or so to the bake time if you refrigerated it for longer than 1 hour. I do not recommend freezing this soufflé batter or the baked and cooled soufflés.Special Tools (affiliate links): Glass Mixing Bowls | Whisk | Egg White Separator | 6 Ounce Oven-Safe Ramekins like these or these | Flat Icing Spatula | Double Boiler (optional)
Cheese Soufflé
Equipment
- 6 Ramekins
Ingredients
- 3 tbsp butter
- 1/4 cup bread crumbs
- 3 tbsp ap-flour for
- 1 1/4 cups heave cream
- 4 large eggs, separated plus 3 large egg whits
- 6 oz gruyere cheese I like to use sharp white cheddar
- 2 tbsp sour cream
- 1 1/4 tsp kosher salt
- 1 tsp dijon mustard
- 1/2 tsp dry mustard
- 1/4 tsp cayenne pepper
- 1/4 tsp cream of tarter
Instructions
- Gather ingredients.Preheat the oven to 375°F. Butter a 1 1/2-quart soufflé dish and coat it with 2 tablespoons of the bread crumbs.In a medium saucepan over medium-high heat, melt butter. Stir in flour to make a paste.Gradually whisk in cream and bring mixture to a boil over moderate heat, whisking constantly.Reduce the heat to low and cook, whisking, until very thick, 3 minutes.Transfer base to a large bowl; let cool. Stir in egg yolks, Gruyère, sour cream, salt, Dijon mustard, dry mustard, cayenne, and the remaining 1/4 cup of Parmigiano-Reggiano.Put egg whites in a large stainless steel bowl. Add cream of tartar. Using an electric mixer, beat egg whites until firm peaks form.Fold one-third of the whites into the soufflé base to lighten it, then fold in remaining whites until no streaks remain.Scrape mixture into prepared dish. Run your thumb or a towel around the inside rim of the dish to wipe away any crumbs.Bake for about 35 minutes, until soufflé is golden brown and puffed. Serve right away.